Kids Friendly & Quick (25 min): Parent-to-kid - Rice - Seafood - try to use EID: kimchi sauce
Kids Friendly & Quick (25 min): Parent-to-kid - Rice - Seafood - try to use EID: kimchi sauce
with a peanut and coconut topping
Labels:
Extra groente
Allergenen :
Schaaldieren
•Pinda's
•Tarwe
•Sesamzaad
•Soja
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd25 minuten
oventijd20 minuten
NiveauMakkelijk
Ingredienten
Hoeveelheden
80 gram
Garnalen
(Bevat Schaaldieren)
75 gram
Witte langgraanrijst
½ stuk(s)
Mango
1 stuk(s)
Tomaat
½ stuk(s)
Knoflookteen
10 gram
Gezouten pinda's
(Bevat Pinda's Kan bevatten Noten, Sesamzaad)
5 gram
Kokosrasp
(Kan bevatten Noten, Sesamzaad, Pinda's)
5 gram
Verse munt
(Kan bevatten Selderij)
½ stuk(s)
[Mini-]komkommer
½ zakje(s)
Koreaanse kruidenmix
(Bevat Tarwe, Sesamzaad, Soja)
¼ stuk(s)
Limoen
Zelf toevoegen
1 el
[Plantaardige] mayonaise
½ el
Olijfolie
naar smaak
Peper en zout
Voedingswaarden
Energie (kJ)3000 kJ
Energie (kcal)717 kcal
Vetten31.2 g
waarvan verzadigd6.7 g
Koolhydraten83.5 g
waarvan suikers21.1 g
Vezels6.4 g
Eiwitten22.6 g
Zout1.6 g
Benodigdheden
•Kom
•Pan
•Handmixer
•High-Mixing Bowl
Instructies
1
- Crush or mince the garlic. In a bowl mix the shrimp with a drizzle of olive oil, add the garlic and season to taste with salt and pepper. Leave to marinate until baking.
- Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
2
- Dice the tomato, cucumber and the mango. In a bowl mix 2/3 of the mango with the tomato and cucumber, season to taste with salt and pepper.
- In a high-mixing bowl, purée the rest of the mango with a handheld mixer and mix with the mayonnaise. Season to taste with salt and pepper.
Did you know... Mango is one of the best sources of potassium, which helps maintain a healthy blood pressure.You can also find potassium in bananas, salmon, potatoes, broccoli and peanuts.
3
- Heat a frying pan over medium-high heat. Fry the shrimp for 4 minutes or until done.
- Roughly chop the peanuts.
- Heat another frying pan on medium-high heat and brown the desiccated coconut and chopped peanuts for 2-3 minutes, without oil.
- Finely chop the mint leaves and cut the lime into wedges.
4
- Serve the shrimp over the rice with the salsa on the side. Top the salsa with the fresh mint for the parents.
- Drizzle over the mango mayonnaise for the children. Add the Korean spice mix to the mango mayonnaise for the parents and drizzle it on top.
- Top with the roasted coconut and peanuts, and serve the lime wedges on the side.
